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Terroir of Champorette in Aymavilles. Morainic and sandy soil, steep slope. Altitude 550-650 m, south-western exposure, 15-year-old vines, planted at 7500 vines/ha, Guyot pruning. First year of production: 1992.
Harvest time: end of September. Vinification in temperature-controlled vats. Fermentation for 12 days. Aged for six months in steel vats on lees.
Suggestions for accompaniment
Aperitif - Old mountain cheese - Sea bream in foil.
The wines of
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